In a salad, in a sandwich or simply with a little mayonnaise… Having some leftover roast chicken in the fridge can save a lunch. But poor storage or repeated reheating can encourage the multiplication of bacteria. To enjoy your leftovers without risk, a few simple reflexes are enough.
Why should you avoid reheating chicken several times?
The risk comes mainly from repeated changes in temperature. Cooked chicken left at room temperature for too long can allow bacteria to multiply.
The British National Health Service website therefore recommends not reheating “meat cooked only once.”
Bacteria such as Salmonella or Campylobacter can in fact be responsible for food poisoning. And if reheating at high temperatures destroys them, it does not make food that has been poorly preserved safe.
74°C and 2 hours: the two benchmarks to remember
Health Canada recommends placing leftover poultry in the refrigerator or freezer within two hours of cooking. For large poultry, it is better to cut it up and distribute the pieces into small containers so that they cool more quickly. Leftovers can be stored for two to four days in the refrigerator.
When reheating them, they must reach 74°C at core. When microwaving, remember to stir or turn the pieces halfway through cooking, as the heat may be unevenly distributed.
How to reheat your chicken safely?
After the meal, do not leave the chicken on the table for several hours. Divide it quickly into small containers and place them in the refrigerator. If you don’t plan to eat it in the next few days, freeze it.
When eating, only take out the portion you need. If it was frozen, defrost it in the refrigerator, then reheat it once, up to 74°C at the core. Leftovers that have already been reheated but not consumed should be discarded.
The reflex to remember: cool quickly, keep cold and only reheat once.